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40 • minutes • + • chilling
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20 • cookies
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Not too hard!

Hazelnut Linzer Cookies

5/5 (1)

Ingredients

  • Dry Ingredients
  • tick1 cup (100g) ground almonds or hazelnuts (see note)
  • tick2 cups (260g) gluten free flour
  • tick3/4 cup (135g) coconut sugar
  • tick1 tsp baking powder
  • tick2 tsp cinnamon
  • tick1/4 tsp sea salt
  • Wet Ingredients
  • tick1/2 cup (140g) chocolate nut butter
  • tick1/4 cup (55g) Chantal Organics Coconut Oil, melted
  • tick1/4 cup (60g) plant-based milk (we love Isola Bio)
  • tick1 egg
  • tick2 tsp vanilla essence
  • Decoration
  • tick1/2 cup (160g) raspberry jam
  • tickicing sugar for dusting

instructions

  • Step 1.

    Place the ground almonds or hazelnuts, flour, sugar, baking powder, cinnamon and salt into a mixing bowl and stir until evenly combined.

  • Step 2.

    Combine all the wet ingredients in a small bowl and whisk to combine.

  • Step 3.

    Add the wet ingredients to the dry ingredients and stir until it forms a dough. You can also do this in a food processor using the pulse button.

  • Step 4.

    Place the ball of dough between two sheets of baking paper and roll until approximately 5mm thick.

  • Step 5.

    Place dough in the fridge to chill for 1 hour.

  • Step 6.

    Remove the dough from the fridge and peel off the baking paper. Cut half the dough using a round cookie cutter to create the base cookie. Cut the remaining half of the dough with linzer cookie cutters, or simply use the same round cutter as the bases and a smaller heart or star cutter to cut out the centres.

  • Step 7.

    Place the cut cookies onto 2 lined baking trays and return to the fridge to chill for 1 hour or overnight. Chilling will ensure the cookies keep their shape while baking.

  • Step 8.

    Bake the cookies in a preheated oven at 170ºC fan bake for approximately 10 to 12 minutes, or until they spring back when lightly pressed.

  • Step 9.

    Allow the cookies to cool completely before sandwiching together with jam and a dusting of icing sugar.

  • Step 10.

    Store the cookies in a sealed container at room temperature for up to 5 days.

  • *Note

    To make your own hazelnut meal roast 100g of hazelnuts in a 160ºC fan bake oven for approximately 10 minutes. Roll the hazelnuts in a tea towel to remove the skins, then blend in a food processor until you have a finely ground hazelnut meal

Chantal Organics Products used

plow-left
Virgin Coconut Oil

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